Baked eggplant parmigiana is a much lighter take on the classic breaded and fried version. Don’t get me wrong, I love eggplant and have breaded and fried my own fair share of eggplant over the years many, many times.

Normally it would be a three step process, flour, egg, bread crumbs  or more often I would make it like my mother-in-law did, she whipped up a batter of flour, eggs, water to thin it, lots of romano cheese and parsley, oh it’s so good!

Then I would dip the eggplant slices into the batter and start frying, always adding more oil because eggplant soaks up oil like a sponge and there never seemed to be enough.

Most times I would have to start over and clean the pan out in between frying because the crumbs left in the pan would start to burn, so it was a long and messy process and the clean up on my stove would take a while, to say the least!

Years later I’ve really come to love the baked version better, it’s lighter, healthier but even more than that I think the flavor of the eggplant really shines through. My version isn’t buried in sauce or cheese either, to me less is more, with the added bonus of a clean stove!

You need a hot oven to prep your eggplant slices, and by cutting them to almost an inch thick this ensures a crispy bottom with a nice tender bite of eggplant meat in between, because they do shrink down.

I also like to take my veggie peeler and and peel off strips of skin to create a zebra like pattern of skin and no-skin, I think it looks nice and gives structure to the dish, and when cooked it melts in your mouth anyway.

Years ago I would salt them down and place something heavy on top to take the bitterness out, I don’t do that anymore I think the varieties today are perfectly fine and not bitter.

Quality ingredients are always a must, fresh mozzarella,(not the dry shredded kind), good pecorino, fresh basil and homemade marinara, simple and light flavored with garlic and basil.

This takes no time at all to make, you can even roast the eggplant ahead of time and assemble it the next day, it’s easy enough to make mid week and delicious for a special dinner party.

I’ve even made it on a rimmed sheet pan for a large group, you can fit quite a few pieces of eggplant on a half size sheet pan, perfect for a party!

I promise you won’t sacrifice any flavor on this lightened up, baked version of the classic eggplant parmigiana, it’s just as delicious and you’ll feel good about eating it!

Follow me ion Instagram to see what else I’m cooking up during the week.

5.0 from 3 reviews

Baked Eggplant Parmigiana

 

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Author: Marie

Ingredients

• 3 medium sized eggplants peeled in a zebra effect with some skin on and some skin off, sliced ¾ inch thick
• 8 oz. fresh mozzarella, padded dry
• pecorino romano
• 3-4 cups of homemade marinara flavored with garlic and basil or a good quality store bought brand
• fresh torn basil
• olive oil

Instructions

1. PREPPING THE EGGPLANT
2. Heat oven to 425F.
3. Drizzle the bottom of a sheet pan with olive oil.
4. Place sliced eggplant on top and sprinkle them with salt and pepper.
5. When you see a light golden bottom, flip them over and let the other side get golden as well, if you need a little more drizzle of olive oil, go ahead, time will vary according to oven heat, just watch it.
6. When finished set aside. If prepping for a party or a larger amount, let it cool down and refrigerate to assemble the next day.
7. ASSEMBLING
8. In a 13x9 casserole quick drizzle bottom with olive oil, then spread marinara all over the bottom covering the surface.
9. Add slices of eggplant to cover, spoon about a tablespoon of sauce on each slice, rip off some fresh mozzarella and add pieces to each slice then sprinkle with romano cheese and torn basil.
10. Repeat.
11. Bake in the hot oven until cheese melts down and it's all heated through.
12. Top with more fresh basil, a sprinkle of cheese and a quick drizzle of olive oil.

3.4.3177